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Almond-Crusted Chicken with Green Beans & Maple Sweet Potato Mash.

  • 0.68 kg
    chicken breasts, boneless skinless
  • 2
  • 2 cloves
  • 0.45 kg
    green beans
  • 0.68 kg
    sweet potato
    almond meal/flour
    black pepper
    butter, unsalted
    panko bread crumbs
    pure maple syrup
  • 1
    Preheat oven to 220°C (425°F).
  • 2
    Wash and dry the fresh produce.
    0.45 kg green beans
    0.68 kg sweet potato
  • 3
    Preheat a large nonstick skillet over medium-high heat.
  • 4
    When pan is hot, add almond meal and bread crumbs to dry pan. Toast, stirring often, until golden brown; about 2 minutes. Transfer the breading mix to a medium bowl and set pan aside to use later.
    ⅓ cup almond meal/flour
    1 ½ cup panko bread crumbs
  • 5
    Add salt and pepper to the bowl with the almonds and bread crumbs and stir to combine.
    1 tsp salt
    1 tsp black pepper
  • 6
    Pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets.
    0.68 kg chicken breasts, boneless skinless
  • 7
    Crack the egg into another medium bowl and beat with a whisk or fork.
    2 eggs
  • 8
    One piece at a time, dip chicken fillets in the beaten egg (letting the excess drip off), then in the almond mixture (pressing to adhere) and place on a parchment lined baking sheet. Cook in the center of the oven until golden brown and cooked through; about 18 minutes.
  • 9
    Peel and cut the sweet potatoes into 1-inch cubes; transfer to a small saucepan. Add water to the saucepan, covering the potatoes, cover with a lid, and bring to a boil. Reduce heat to medium-low and cook until they are tender when pierced with a fork, 8-10 minutes.
  • 10
    Trim and discard the ends of the green beans.
  • 11
    Preheat a skillet over medium-high heat.
  • 12
    Peel and mince or press the garlic.
    2 cloves garlic
  • 13
    Add butter to the skillet and swirl to coat the bottom. Add the beans, garlic, salt, and pepper. Cook, stirring occasionally, until the beans are tender-crisp, 3-4 minutes.
    2 tbsp butter, unsalted
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 14
    Once the potatoes are tender, remove from heat, carefully scoop out ½ cup of the water and set aside. Drain the potatoes in a colander and return them back to the saucepan.
  • 15
    Add maple syrup, butter, salt, pepper and the reserved cooking water (if needed) to the potatoes; mash with a potato masher (or fork) until smooth.
    2 tbsp pure maple syrup
    2 tsp butter, unsalted
    ½ tsp salt
    ¼ tsp black pepper
  • 16
    To serve, divide the almond-crusted chicken, green beans, and maple mash between plates. Enjoy!